MUSHROOM STUFFED POTATO CAKES
Stuffed
Potato Patties with Mushrooms and Mushrooms - Delicious way to use leftover
mashed potatoes. Perfect for summer, fall or on the fly meals, use different
herbs to change the taste.
INGREDIENTS
- 1 egg
- 3 tablespoons flour
- 5 tablespoons olive oil
- 1½ teaspoon salt
- 2 pounds potatoes, peeled and cubed
- ¼ teaspoon pepper
- ½ cup Panko breadcrumbs
- 2 tablespoons chopped dill (optional)
- Sour cream (optional)
- 1 small onion
- 8 oz mushrooms, cleaned and finely chopped
INSTRUCTIONS
First, Heat
2 tablespoons olive oil in a medium skillet and over medium heat.
Then, Add
the onions and sauté for 4-5 minutes until the onions are translucent. Add the
mushrooms and cook for 10-15 minutes or until all the liquid has evaporated and
the mushrooms are slightly brown. Stir in ½ teaspoon of salt and pepper.
Transfer the
mushroom into a bowl and set aside.
Meanwhile,
cook the potatoes in a large pot of boiling water until tender, about 15
minutes.
Drain the
potatoes and colander. Make sure all the water has been drained.
Transfer the
potatoes in a large bowl. Add salt, flour and mix well.
Stir in an
egg.
Add the
breadcrumbs in a shallow medium bowl and set aside.
Place about
2 tablespoons of mashed potato mixture in the palm of your wet hand. Flatten
the potatoes in a disc and place about 2 teaspoons of mushroom filling inside
the disc. Seal the edges together. Sprinkle potato cake in Panko breadcrumbs
and set aside. Continue shaping potato cakes until all potatoes and their
fillings are used.
Heat 3
tablespoons olive oil in a large nonstick skillet over medium heat. When
working in batches, cook all potato cakes for 4 to 5 minutes per side or until
crisp and golden.
Serve
immediately with a spoonful of sour cream and a pinch of chopped dill. Happy
Cooking Time.
